Roasted Sweet Potato, Kale, & Quinoa Power Bowl
Loaded with roasted sweet potatoes, kale, and quinoa and tossed with a light Cinnamon Apple Cider Vinaigrette, this Roasted Sweet Potato, Kale, & Quinoa Power Bowl is a flavor packed meal that will fill you up and give you the energy to power through your day.
Servings: 2
Ingredients
Power Bowl:
- 1 cup water (or chicken/vegetable broth)
- ½ cup quinoa
- ½ red onion
- 1 medium sweet potato
- 3 cups kale (chopped and stems removed)
- ¼ tsp garlic powder
- salt and pepper
- 1 tbs olive oil (divided)
- ¼ cup dried cranberries
Cinnamon Apple Cider Vinaigrette Dressing:
- 1 tbs olive oil
- 1 tbs apple cider vinegar
- ¼ tsp dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp cinnamon
- ¼ tsp honey
Instructions
- Preheat oven to 425°
- Chop onion and sweet potato into bite size pieces. Toss with ½ tbs olive oil, garlic powder, and a sprinkle of salt and pepper. Transfer to a baking sheet and bake for about 20 minutes – stirring about half way through to ensure even cooking.
- While the sweet potato cooks, cook the quinoa. Using a fine mesh strainer, rinse quinoa under cold running water for at least 30 seconds. This will help to remove any bitterness.
- Add rinsed and drained quinoa to pot with 1 cup water or broth, bring to boil uncovered over medium-high heat. When boils, reduce heat to simmer and cover. Cook 15 minutes (or until quinoa is softened). After 15 minutes, turn off heat and keep covered for an additional 5 minutes – this will allow any extra moisture to be absorbed. Remove lid and fluff with fork.
- When sweet potato has about 5 minutes left to cook, toss kale with remaining ½ tbs olive oil to coat. Add to pan with sweet potato and onion and return to oven to cook for 5 minutes.
- While the veggies finish cooking, combine all of the dressing ingredients in a small bowl and whisk.
- Add veggies, quinoa, and dried cranberries to a large bowl and toss with dressing to coat. Serve warm or room temperature.
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